Pickering emulsions for food applications

Project Information

PICKFOOD

Grant agreement ID: 956248

DOI 10.3030/956248

EC signature date 1 June 2021

Start date 1 September 2021

End date 31 August 2025

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost € 4 190 425,92

EU contribution € 4 190 425,92

Coordinated by

NORGES TEKNISK-NATURVITENSKAPELIGE UNIVERSITET NTNU
Norway

Publications

Peer reviewed articles (2)

Pea protein [Pisum sativum] as stabilizer for oil/water emulsions

Author(s): Eleonora Olsmats; Adrian R. Rennie
Published in: Advances in Colloid and Interface Science, Issue 103123, 2024, ISSN 0001-8686
Publisher: Elsevier BV
DOI: 10.1016/j.cis.2024.103123

Naphthyl end-capped bithiophene film on plant-based polyamide-4,10

Author(s): Hanna Demchenko; Cecilie Fynbo; Mathias K. Huss-Hansen; Jakob Kjelstrup-Hansen; Matti Knaapila
Published in: Thin Solid Films, Issue 140170, 2024, ISSN 0040-6090
Publisher: Elsevier Sequoia
DOI: 10.1016/j.tsf.2023.140170